The short answer: a bright, juicy Italian red. Barbera is our favourite. Sangiovese, as in Chianti, and Montepulciano d’Abruzzo are good everyday choices.
Why it works
Tomato sauce is surprisingly acidic. A low-acid wine next to it tastes flat and dull. Italian grapes grew up beside tomatoes, and many of them have the acidity to match.
Barbera has bright cherry fruit, high acidity and soft tannin. It cuts through the mozzarella and never feels heavy.
Our bottle
Braida Barbera d’Asti “Montebruna” (about €15). Giacomo Bologna’s family house in Piedmont helped turn Barbera into a serious wine. It is fresh, red-fruited and made for food.
Match the wine to the topping
- Margherita or marinara: Barbera or Chianti.
- Pepperoni or spicy salami: a juicy Zinfandel or Primitivo.
- White pizza (no tomato): Prosecco or a crisp Pinot Grigio.
- Mushroom and truffle: a light Nebbiolo or a Pinot Noir.
- Four cheeses: a fizzy, dry Lambrusco.
Watch out for
Heavy, oaky reds. They feel clumsy next to a light, fresh pizza, and the tomato makes them taste bitter.
Serve it right
Barbera at 15–16 °C. A plain, all-purpose glass is fine. Pizza is not a ceremony, and neither is this wine.
Try another dish in the pairing finder → · See all twenty bottles →
Photo: Pixabay
Prices were checked in October 2026 and can change. Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.